Le Crocodile, Vancouver, BC, 11/14/14

Exterior
Exterior

What a delight this place was! Great service, incredible food and nice setting – easily my favorite meal in Vancouver. We started with some of their signature cocktails while we unwound from our tardy flight, which made us arrive directly from the airport with bags in tow. They were most accommodating as we called them from the Customs line.

Interior
Interior
interior
interior

This is old style French cooking – no fusions or foams just butter and attention to detail. Our amuse bouche tart was possibly the best ever amuse. It melted in your mouth and the taste was intensely incredible. Did I mention I liked this place? We ordered the onion tart to begin and luckily did not know about the amuse or we might have missed this winner. We then moved to foie gras, my husband with the terrine and me with the seared. Which was better? Neither, both were spectacular! For main course we chose 2 of the dishes they’re known for. The veal with morels was rich and plate licking good! The duck confit was tasty and well seasoned. We added a plate of their French fries and I could have made a meal of these treats, crisp and ‘potatoey’, they were perfection! We were too full for dessert but the complimentary pear sorbet was a terrific palate freshener and then the little crocodile chocolates arrived. It doesn’t get any better than this!

Cocktails
Cocktails
love the twist in my “James Bond Martini” with gin, vodka and a twist
love the twist in my “James Bond Martini” with gin, vodka and a twist
table set up
table set up
Wine
Wine
Amuse bouche - Smoked tuna tart
Amuse bouche – Smoked tuna tart
bread and butter
bread and butter
Classic Alsatian onion tart with a curly endive salad
Classic Alsatian onion tart with a curly endive salad
Foie gras terrine, ice wine gelee, toast
Foie gras terrine, ice wine gelee, toast
Seared foie gras with potato crisp, cantaloupe balls, salad and scallop
Seared foie gras with potato crisp, cantaloupe balls, salad and scallop
Duck confit with flageolet ragout and a citrus jus
Duck confit with flageolet ragout and a citrus jus
Veal medallions with a morel mushroom sauce and Swiss potato roesti
Veal medallions with a morel mushroom sauce and Swiss potato roesti
French fries
French fries
kitchen
kitchen
pear sorbet with pear liquor
pear sorbet with pear liquor
Chocolates
Chocolates

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